Minestrone Soup (Gluten-Free, Vegan)

Our quest for weight loss and improved health led us to a plant-based diet 12 years ago, and it was the best decision we ever made. Now I love finding new healthy, delicious recipes. Some of the recipes in my collection may call for oil, sat or sugar but as a general rule I omit, reduce Or replace them When possible.

2 tablespoons olive oil or avocado oil

½ large white or yellow onion, diced

7 cloves garlic, peeled and minced

2 celery ribs, diced

2 medium carrots, peeled and diced

1 cup ( 4 oz) mushrooms, sliced

1 medium zucchini, diced

1 (28-ounce) can crushed tomatoes

4 cups water or vegetable broth

1 (14-ounce) can red kidney beans, drained and rinsed

1 tablespoon dry Italian seasoning*

½ teaspoon sea salt (plus more to taste)

¼ teaspoon black pepper (plus more to taste)

4 ounces ( 1 cup) dry pasta of choice, gluten-free if needed, cooked al dente**

¼ cup chopped fresh parsley (optional)

Fresh grated Parmesan cheese (optional)

Cook Mode Prevent your screen from going dark

Directions at therealfooddietitians.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer